2, abalone stewed potatoes. Materials: 10 abalone, 2 potatoes, chicken essence, cooking wine, salt, sugar, seasonings, peppercorns, chili peppers, onions and ginger can be more moderate. Abalone with a knife cut along the shell, remove the abalone meat, remove the internal organs, wash and cut into small pieces. Peel the potatoes and cut into cubes. Heat oil, onion and ginger frying pan, put chili, chicken essence, cooking wine, salt, sugar, seasonings, peppercorns. Stir fry the potatoes, add water and simmer. Put the abalone diced stewed, can be.
3, braised abalone. Ingredients: abalone 8, old hen 0.5, scallop appropriate amount, ham appropriate amount, sugar, green onions, ginger, cornstarch. Dry abalone eight soak in water for 48 hours, halfway to keep changing the water, soak well after washing (there is a place like sand beak to lift off). Pour boiling water to cover and simmer overnight, then take a casserole into the abalone old hen half or a flying water, you can first boil out the chicken broth and then do. A handful of scallop, a few slices of ham slices, the right amount of sugar ginger slices scallion segments add enough water to boil and turn to a small fire to simmer, on the five hours and then turn off the fire. Once put enough water, can not add water in the middle, otherwise the abalone juice is not thick. No need to add salt, scallop itself with salty, the more cooking salty naturally come out. Turn off the heat and fish out the material residue in addition to abalone, abalone will remain in the casserole for one night (casserole insulation, so be sure to use a casserole to do). The next day add oyster sauce and cook for two hours (if you feel salty enough can add a little salt), if you are not in a hurry to eat turn off the fire and then simmer. Wait for the third day and then open the fire to boil for ten minutes and then turn off the fire. Repeatedly for a few days this abalone want to not delicious are difficult to eat the juice thickened with cornstarch drizzled on top.